Chicken Bryan

Chicken Bryan

Carrabba's Italian Grill(R) 0

"This flavorful grilled chicken breast is topped with a disk of goat cheese, then drizzled with a rich lemon butter sauce with sun-dried tomatoes and fresh basil. Make the sauce ahead and keep it warm so it's ready to use when the chicken is hot off the grill."

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  1. Shape the goat cheese into a flat disc so it will cover a large amount of the chicken; set aside at room temperature. Season and baste all sides of the chicken and place on a hot grill. Cook on the grill, basting several times. When chicken is almost finished (internal temperature of 165 degrees F), place the goat cheese on top of the chicken and let it soften as the chicken finishes cooking.
  2. While chicken is finishing, place warm lemon butter, sun dried tomatoes, and chopped basil in a saute pan and heat over low heat. Do not let the sauce get too hot or the butter will separate. Just heat enough to meld flavors (approx 30-45 seconds).
  3. Place chicken on a plate and spoon the lemon butter, sundried tomatoes, and basil sauce on top of the chicken. Be sure to cover the goat cheese. The best way to do this is to make the lemon butter sauce first and hold it on low heat (120 degrees F) while cooking the rest of the recipe.
  4. Lemon Butter Sauce: In a saute pan place 1 Tbsp. butter, saute onions and garlic until softened. Add white wine and lemon juice; simmer approximately 2-3 minutes on medium-low heat to reduce by 90%. Let cool slightly. A little at a time, add remaining butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.
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  • Make the sauce ahead and keep it warm so it's ready to use when the chicken is hot off the grill.
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Reviews 54

  1. 63 Ratings


Great! I sauteed the chicken in a little olive oil instead of grilling - browned both sides lightly until fully cooked, then added goat cheese and covered until warmed. Plated and spooned the sauce over it.


This is fantastic!!! My entire family just raved. Hubby said it has "incredible depth of flavor" and "one of the best chicken recipes we have ever tried." Followed the recipe pretty close...our BLSL chicken breasts were huge so I sliced them horizontally in half, making them half as thick, seasoned very well with kosher salt, ground black pepper and Grill Mates 25% less sodium Montreal Chicken Season and drizzled a fair amount of Light Taste Olive Oil. We had goat's milk Brie Cheese in the fridge, so used that (melted much quicker and much thinner but worked out great). While hubby grilled, I made the lemon-butter sauce and used juice from only 1/2 of a large lemon, again, perfect for our tastes - more would have definately been over-kill. Please note that the recipe for the lemon-butter sauce that is given here (for 1 serving) was more than enough for 6 servings. Added the sundried tomatoes (packed in olive oil) and basil and the sauce was ready at the same time as the chicken. Served over basil orzo and we really enjoyed this. This will definitely be on the menu the next time we need an impressive dish for company or one of our regular Sunday dinners with the entire family.


I used to work at carrabbas, this is my favorite dish! It goes really well with spaghetti and meatless sauce and roasted veg medley. Squash, zuchini, red onion, mushrooms, and broccoli! Fantastic!!!!!!!!!